Italian Chopped Salad (California Pizza Kitchen Copycat)

Directions

1. 1
   Start by making the dressing: In a wide-mouth jar or bowl, add the lemon juice, dijon mustard, red wine vinegar, white sugar, oregano, parsley, garlic, and about 1/2 teaspoon salt, and about 1/4 teaspoon pepper (or to taste).
2. 2
   Whisk until combined. While briskly whisking, slowly stream in the olive oil. Cover the jar (or transfer the mixture to a jar) and shake until ingredients are combined.
3. 3
   Place in the fridge.
4. 4
   For the salad: wash and thoroughly dry the romaine.
5. 5
   Roll up 4-5 leaves and thinly slice. Chop the sliced lettuce to make very small pieces.
6. 6
   Place in a large bowl.
7. 7
   Add in the drained and rinsed chickpeas, halved cherry tomatoes, chopped ham, chopped salami, and fresh mozzarella pearls (or cube into small pieces). Chiffonade the basil pieces and add those in. Toss the salad and adjust add-ins to personal preference. (The amounts listed are general guidelines of how we like this chopped salad. But the best part of making this homemade is you can add or remove toppings to personal preference!)
8. 8
   Remove the dressing from the fridge and again shake.
9. 9
   Add the dressing *just* to what you will be enjoying immediately. Unfortunately the salad doesn't sit well with dressing so keep it separate until right ready to eat!
10. 10
    Leftover dressing keeps up to a week in the fridge.